Tony Astle is back in New Zealand, and this week he ate at Ponsonby’s San Ray.  

They serve bistro classics with the vibrant flavours of Southern California and Mexico, all cooked over coals and woodfire.  

Tony sampled both the Fresh Waiheke Oysters, the Oysters Natural, the Octopus, and the Wagyu Bavette, among others, each dish ranking well. 

LISTEN ABOVE Recipe of the Week: Panforte  



Ingredients  
150 g  almonds, toasted 
130 g hazelnuts, toasted 
180 g dried peaches or apricots, chopped 
40 g candied peel, chopped 
125 g flour, sieved 
25 g cocoa powder 
2 tsp cinnamon 
½ tsp allspice 
½ tsp ground ginger     
¼ tsp ground gloves 
180 ml runny honey 
¼ tsp salt 
200 g white sugar 
115 g dark chocolate  

  

Method:  
Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper.  
Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate.   
Combine the honey and sugar in a clean saucepan, and heat until it reaches the soft ball stage, 115-dec C, using a sugar thermometer.  
When the honey/sugar mix reaches that temperature, remove from the stove and cool for 1-2 minutes. Then pour over the chocolate, stirring to melt the chocolate and combine the honey/sugar and melting chocolate together. Do this quickly.  
Add this mix to the other ingredients.  
Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated.  
Bake in the preheated oven for 30 mins. Cool.  
Remove from mould, dust with icing sugar. Cut into thin wedges.  
Eat and enjoy!  

*Panforte means strong bread, a reference to its taste rather than its firmness. 

Tony Astle is back in New Zealand, and this week he ate at Ponsonby’s San Ray. &nbsp;
They serve bistro classics with the vibrant flavours of Southern California and Mexico, all cooked over coals and woodfire. &nbsp;
Tony sampled both the Fresh Waiheke Oysters, the Oysters Natural, the Octopus, and the Wagyu Bavette, among others, each dish ranking well.&nbsp;
LISTEN ABOVE&nbsp;
<h2>Recipe of the Week: Panforte &nbsp;</h2>

Ingredients &nbsp;
<ul>
<li>150 g &nbsp;almonds, toasted&nbsp;</li>
<li>130 g hazelnuts, toasted&nbsp;</li>
<li>180 g dried peaches or apricots, chopped&nbsp;</li>
<li>40 g candied peel, chopped&nbsp;</li>
<li>125 g flour, sieved&nbsp;</li>
<li>25 g cocoa powder&nbsp;</li>
<li>2 tsp cinnamon&nbsp;</li>
<li>½ tsp allspice&nbsp;</li>
<li>½ tsp ground ginger &nbsp; &nbsp;&nbsp;</li>
<li>¼ tsp ground gloves&nbsp;</li>
<li>180 ml runny honey&nbsp;</li>
<li>¼ tsp salt&nbsp;</li>
<li>200 g white sugar&nbsp;</li>
<li>115 g dark chocolate &nbsp;</li>
</ul>
&nbsp;&nbsp;
Method: &nbsp;
<ol>
<li>Heat oven to 155 deg C. Grease and line a 23cm cake pan with non-stick paper. &nbsp;</li>
<li>Sieve together the flour, cocoa, spices, and salt. Combine with all ingredients EXCEPT the honey, sugar and chocolate. &nbsp;&nbsp;</li>
<li>Combine the honey and sugar in a clean saucepan, and heat until it reaches the soft ball stage, 115-dec C, using a sugar thermometer. &nbsp;</li>
<li>When the honey/sugar mix reaches that temperature, remove from the stove and cool for 1-2 minutes. Then pour over the chocolate, stirring to melt the chocolate and combine the honey/sugar and melting chocolate together. Do this quickly. &nbsp;</li>
<li>Add this mix to the other ingredients. &nbsp;</li>
<li>Combine, and then press into the lined cake pan. This will take some strength!* Again work quickly ensuring all dry ingredients are well incorporated. &nbsp;</li>
<li>Bake in the preheated oven for 30 mins. Cool. &nbsp;</li>
<li>Remove from mould, dust with icing sugar. Cut into thin wedges. &nbsp;</li>
<li>Eat and enjoy! &nbsp;</li>
</ol>
*Panforte means strong bread, a reference to its taste rather than its firmness.&nbsp;

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: San Ray

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/b0041d0d-3773-4faf-b514-b2130183451d/transcript

Advertisement